Best of both worlds: Red bean and black glutinous rice ‘tong sui' is sweet and creamy, nutty and utterly comforting
KUALA LUMPUR, June 21 — Two of my favourite Cantonese tong sui (sweet dessert soups) are hung dau sui (red bean soup) and hak loh mai (black glutinous rice dessert).
Both are staples in my pantry, at least in their dry forms, so they are always at reach whenever the hankering for home cooked tong sui hits.
The challenge sometimes is in deciding which to have?
The creamy, sweet red bean soup or the nutty bite of the black glutinous rice dessert?
Red beans. — Picture by CK Lim
Why not have both?
No, I don't mean making two separate batches but creating one unified tong sui that marries the earthy sweetness of red beans and the chewy texture of black glutinous rice.
It's the best of both worlds. The best of both types of tong sui, really.
The resulting sweet dessert soup is both comforting and rich, yet utterly traditional. It's almost a forgotten classic as most of us only opt for one tong sui or the other.
This is me telling you that you can enjoy both, happily so.
Black glutinous rice. — Picture by CK Lim
RED BEAN & BLACK GLUTINOUS RICE 'TONG SUI'
You will notice there's quite a bit of overnight soaking in this recipe, for both the red beans and the black glutinous rice.
This pre-soak gives the red beans a head start, softening them enough to break down smoothly as they parboil the next day.
Black glutinous rice doesn't require the same parboiling after its overnight soak; just a rinse or two until the water runs dark reddish-purple.
Then you can combine both the legumes and the grains together for the actual tong sui boiling.
A few small additions make all the difference: the chan pei (dried tangerine peel) lends its subtle perfume; the pandan leaves a soft, grassy note; the santan a richness that is tempered by the fruity sweetness of the dried longans.
Finish the sweet dessert soup with a little rock sugar — the amount in this recipe is only a guide and you should adjust accordingly based on what feels right to you.
Remember, there's no wrong or right level of sweetness; just how you like your tong sui to taste.
Pandan leaves, tied in a knot (left). Dried longans (right). — Pictures by CK Lim
Ingredients
200 g dried red beans
100 g black glutinous rice
1 piece dried tangerine peel
2–3 pandan leaves, tied in a knot
2 litres water
50 g dried longans
100 g rock sugar
250 ml santan (coconut cream)
Salt to taste
'Santan' (coconut cream). — Picture by CK Lim
Method
The day before cooking, place the red beans and black glutinous rice in separate bowls. Cover each with plenty of water, and leave to soak overnight.
The next day, drain the soaked red beans and place them in a large pot. Cover with fresh water and bring to a boil.
Once the water has come to a boil, drain immediately. Refill the pot with clean water and repeat this step once more. This helps to temper any bitterness in the beans.
While boiling the red beans, separately soak the tangerine peel in cold water for about 30 minutes. Rinse the black glutinous rice thoroughly until the water is no longer cloudy.
Add the parboiled red beans, drained glutinous rice, soaked tangerine peel, pandan leaves and water to a large pot. Bring to a boil over high heat.
Once boiling, lower the heat and allow to simmer, uncovered, for about 2 hours. Stir now and then to prevent anything from sticking to the bottom of the pot.
Roughly 45 minutes before the cooking time ends, add the dried longans to the pot. Continue to simmer gently.
Separately, in a smaller pot, warm the santan with a pinch of salt over low heat. Allow it to reach just under a simmer, then turn off the heat. Cover and set aside to keep warm.
When the red beans and black glutinous rice have softened, and the tong sui has reached the desired consistency, stir in the rock sugar and a small pinch of salt.
Continue stirring until the sugar has fully dissolved. Check the taste and adjust if necessary with more water or rock sugar.
When ready, turn off the heat and ladle the tong sui into individual bowls. Drizzle a little warm santan over each bowl and serve immediately.
Drizzle a little warm 'santan' and serve immediately. — Picture by CK Lim
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Malay Mail
3 hours ago
- Malay Mail
Gawai Dayak 2025 parade in Kuching brings Sarawak's spirit to life with colour, culture and unity
KUCHING, June 21 — More than 90 contingents and 12 decorated floats, featuring over 3,000 participants from the Orang Ulu, Bidayuh, and Iban communities, brought vibrant colour and cultural significance to the Gawai Dayak 2025 Parade, much to the delight of both locals and visitors. The day began with the traditional Orang Ulu 'Upacara Mamat' ceremony, held at the Tun Jugah Building lobby. Premier Datuk Patinggi Tan Sri Abang Johari Openg officiated the ritual, which was conducted by the Sarawak Council for Customs and Traditions and led by Pemanca Tony Kulleh from the Belaga Kenyah community. The ritual sought blessings and permission from ancestral spirits to commence the parade. Following the ceremony, Abang Johari and other dignitaries joined the 1.2-km parade from Tun Jugah Building to the Kuching Waterfront. A contingent representing the Iban community at the parade. — The Borneo Post pic Among those in attendance were Deputy Premiers Datuk Amar Douglas Uggah Embas and Datuk Amar Dr Sim Kui Hian, along with the main organising committee chair of the state-level Gawai Dayak celebration, Datuk Gerawat Gala. The 'Upacara Mamat' ritual remains symbolic as a celebration of unity and a means of passing down the spirit of courage and togetherness to younger generations. It reflects values of gratitude, shared achievement, and harmony – ideals at the heart of Gawai. The two-hour parade also featured contingents and special guests from outside Sarawak, including members of the Kadazan Dusun Cultural Association (KDCA) Sarawak Branch. The Raja Muda of Perlis, Tuanku Syed Faizuddin Putra Jamalullail, was present as a special guest. A women contingent showcasing their costumes at the parade. — The Borneo Post pic Also in attendance were delegates from North Kalimantan, led by Vice Governor Ingkong Ala and the Republic of Indonesia Senator Dr Marthin Billa, who is also the President of the National Dayak Customary Council. The Orang Ulu community was represented by groups such as the Sarawak Kayan Association Kuching Branch, Sarawak National Kenyah Association, Sarawak Bisaya Association, Sarawak Lahanan Association, Punan National Association, Serian Orang Ulu Association, Sarawak Kayan Women Association, and the Orang Ulu National Association. Contingents from the Bidayuh community included branches of the Dayak Bidayuh National Association (DBNA) from Serian, Lundu, Urban Kuching, Central Kuching, Siburan, Serapi, Penrissen, Padawan, Bau, Samarahan and Tebedu, as well as the Kuching Biperoh Association, Kuching Biya Association, and the Jagoi Area Development Committee. One of the contingents making their way to the Kuching Waterfront. — The Borneo Post pic Representing the Iban community were the Tun Jugah Foundation, Sarawak Dayak National Union (SDNU), Sarakup Indu Dayak Sarawak, Dayak Chamber of Commerce and Industry, several SDNU branches, the Anak Borneo Semenanjung Association, Sarawak Pribumi Intellectual Association, Dayak Kuching Community Culture and Charity Club, and Sarawak Dayak Iban Association. Speaking to reporters after the parade, Uggah said it served as a platform for Sarawak's diverse ethnic groups to showcase their rich culture and traditions. 'It is also to enlighten the non-Dayak community of the traditions and customs practised by the Dayaks,' he said. He also expressed appreciation to the Premier Abang Johari and Raja Muda of Perlis for attending the cultural celebration. — The Borneo Post
Malay Mail
6 hours ago
- Malay Mail
Factory fire guts 80pc of building in Puchong's Kampung Lembah Kinrara, no casualties reported
PUCHONG, June 21 — A fire has reportedly broke out at a factory along Kampung Lembah Kinrara here this afternoon, destroying about 80 per cent of the building. The Star cited Selangor Fire and Rescue Department saying the Puchong fire station received a distress call at 12.15pm and deployed a team to the site on Jalan Lembah Kinrara. 'Firefighters reached the scene at 12.22pm and efforts to extinguish the fire are underway,' said Selangor Fire and Rescue Department assistant director (Operations) Ahmad Mukhlis Mokhtar. 'As of now, no victims have been reported,' he added. Meanwhile, Free Malaysia Today wrote citing the Puchong Fire and Rescue Department that the factory — which measured approximately 100 feet by 120 feet — was 80 per cent damaged. 'Updates will be provided in due course,' it reportedly said.
Malay Mail
11 hours ago
- Malay Mail
Best of both worlds: Red bean and black glutinous rice ‘tong sui' is sweet and creamy, nutty and utterly comforting
KUALA LUMPUR, June 21 — Two of my favourite Cantonese tong sui (sweet dessert soups) are hung dau sui (red bean soup) and hak loh mai (black glutinous rice dessert). Both are staples in my pantry, at least in their dry forms, so they are always at reach whenever the hankering for home cooked tong sui hits. The challenge sometimes is in deciding which to have? The creamy, sweet red bean soup or the nutty bite of the black glutinous rice dessert? Red beans. — Picture by CK Lim Why not have both? No, I don't mean making two separate batches but creating one unified tong sui that marries the earthy sweetness of red beans and the chewy texture of black glutinous rice. It's the best of both worlds. The best of both types of tong sui, really. The resulting sweet dessert soup is both comforting and rich, yet utterly traditional. It's almost a forgotten classic as most of us only opt for one tong sui or the other. This is me telling you that you can enjoy both, happily so. Black glutinous rice. — Picture by CK Lim RED BEAN & BLACK GLUTINOUS RICE 'TONG SUI' You will notice there's quite a bit of overnight soaking in this recipe, for both the red beans and the black glutinous rice. This pre-soak gives the red beans a head start, softening them enough to break down smoothly as they parboil the next day. Black glutinous rice doesn't require the same parboiling after its overnight soak; just a rinse or two until the water runs dark reddish-purple. Then you can combine both the legumes and the grains together for the actual tong sui boiling. A few small additions make all the difference: the chan pei (dried tangerine peel) lends its subtle perfume; the pandan leaves a soft, grassy note; the santan a richness that is tempered by the fruity sweetness of the dried longans. Finish the sweet dessert soup with a little rock sugar — the amount in this recipe is only a guide and you should adjust accordingly based on what feels right to you. Remember, there's no wrong or right level of sweetness; just how you like your tong sui to taste. Pandan leaves, tied in a knot (left). Dried longans (right). — Pictures by CK Lim Ingredients 200 g dried red beans 100 g black glutinous rice 1 piece dried tangerine peel 2–3 pandan leaves, tied in a knot 2 litres water 50 g dried longans 100 g rock sugar 250 ml santan (coconut cream) Salt to taste 'Santan' (coconut cream). — Picture by CK Lim Method The day before cooking, place the red beans and black glutinous rice in separate bowls. Cover each with plenty of water, and leave to soak overnight. The next day, drain the soaked red beans and place them in a large pot. Cover with fresh water and bring to a boil. Once the water has come to a boil, drain immediately. Refill the pot with clean water and repeat this step once more. This helps to temper any bitterness in the beans. While boiling the red beans, separately soak the tangerine peel in cold water for about 30 minutes. Rinse the black glutinous rice thoroughly until the water is no longer cloudy. Add the parboiled red beans, drained glutinous rice, soaked tangerine peel, pandan leaves and water to a large pot. Bring to a boil over high heat. Once boiling, lower the heat and allow to simmer, uncovered, for about 2 hours. Stir now and then to prevent anything from sticking to the bottom of the pot. Roughly 45 minutes before the cooking time ends, add the dried longans to the pot. Continue to simmer gently. Separately, in a smaller pot, warm the santan with a pinch of salt over low heat. Allow it to reach just under a simmer, then turn off the heat. Cover and set aside to keep warm. When the red beans and black glutinous rice have softened, and the tong sui has reached the desired consistency, stir in the rock sugar and a small pinch of salt. Continue stirring until the sugar has fully dissolved. Check the taste and adjust if necessary with more water or rock sugar. When ready, turn off the heat and ladle the tong sui into individual bowls. Drizzle a little warm santan over each bowl and serve immediately. Drizzle a little warm 'santan' and serve immediately. — Picture by CK Lim
